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Q te tains. item: ffisel DANIEL .JAY BROWNE. OF CAMBRIDGE, AND STEUBEN T. BACON, or

' BOSTON, MASSACHUSETTS. 7

Letters Patent 1V0. 61,313, dated January 22, 1867, antedated January 14,1867.

IMPROVEMENT IN THE MANUFACTURE OF BRANDY.

"cite gtlgrimle referrer n in time Emits gaunt amt mating and of. flge time.

To ALL WHOM IT. MAY CONCERN:

Be it known that we, DANIEL JAY Bnowivn'of Cambridge, in the county of Middlcsex, and Commonwealth of Massachusetts, and STEUBEN T. BACON, of Boston, in the county of Sufi'olk, and Commonwealth aforesaid, have discovered and invented a new and useful Improvement in. the Manufacture of Braudy'from Sorghum sacckamt'um, or from the sirup of the same, and native American grapes, which may be described and explained as follows: I I

Thenewly expressed juice of thcsorghum is first to be converted into a bright, aromatic, honey-like sirup by any approved process in practice or at present known. The sirup is then mixed with a suitable quantity of water and yeast, or other ferment, to reduce it to a due degree of, acidity, by fermentation, in closed casks or vats, provided within with coils or tubes for regulating the temperature of the fermenting liquids or beer,"-

by the introduction of cold or hot water or steam. The mixture is next run into a still, and rapidly wrought oil, in vacuo, at a proportionately high boiling point, in order that the distillate may come over more fully charged with essential oil and the other volatile and fragrant-principles of the sirnp, and thus possess, in a higher degree, that peculiar aroma and flavor. so'desirable to retain. This first distillate is then to be returned to the some still, or, if more convenient, to another, and carried over again, in vacuo, at a' somewhat lower temperature-than before, the first run or discharge being taken elf as high wine, and the second run of the still as low wine. Any deficiency in the strength of the second run may be brought up to proof, or higher, if desirable, by an addition fromthe' first run, which should always be over proof. In this state the brandy is to be coopcred up, properly fined, and kept in the wood until required for bottling or other use.

To continue thoproccss with the view of making a superior braiidy, possessing a remarkably rich and delicote flavor and bouquet, and highly conducive, as a medicine, to health, native American grapes, cultivated or wild, are to be collected at the propenseason, at asuitable degree of maturity, their skins broken, and the more liquid portions of their juice separated, by pressure or otherwise, from their skins and pulps. The juice thus separated may be converted into a palatable and wholesome wine, (and subsequently, if desirable, distilled into brandy) by blending and fermenting, in closed casks or vats, after having been mixed with water and grapesugar (glucose) in the following proportions: v

Parts by volume.

- '111 Water 111 Glucose, or sorghum sirup, weighing about'llpounds to a gallon 22' 244 As soon as the :lctirc fermentation is complete, this mixtureis to be tightly bunged up in clean casks, stored Pure'grapc juice -r away in a moderately cool, dry cellar until about mid-winter,- and then racked oil into clean casks, properly" fined, and allowed to remain in the wood until bottled or otherwise used. The grape skins andpulps from which the juice above named has been separated are next to be packed in oasks of suitable dimensions, allowed to fermcnta few hours, and sorghum brandy, as manufactured by the process detailed above, added to the casks containing the grapc'sk'insand pulps, until full, said skins and pulps to remain in this condition, closely bunged up,'uniil ready for the still, which may be protracted, if necessary, for many months. The contents of these casks are now to bediluted with a suitable proportion of water, run into the still, and rapidly wrought oil, in queue, in the same manner and for similar objects as'above specified for the distillation of sorghum sirup. This first distillate is next to be returned to the still, and in a like manner carried over again in came at a somewhat lower temperature than the preceding distillation, the first run taken off as high wine, and the subsequent run of the still as low wine. Any deficiency in the strength of thisi second run may also be brought up to proof, or higher, if desirable, by an-addition from the first run, which should always be above proof. The two runs, thus mixed, may now be coopered up in clean casks, where they may remain in amoderately warm place until required for blending and fining with the sorghum brandy, aboveilescribed, designed for a beverage or other medical use. 7

What we claim as our invention, and desire to secure by Letters Patent, i's

1. The blending of braindmor spirits, distilled from sorghum sirnp with brandy iiistilled from fermentedgrape juice, water, and sorghum sirup, or glucose, substantially as herein set forth.

2. In the production of brandy from the combination of the above-named materials, we also claim the mode of fermenting in dose casks, or vats, furnished with tubes or coils within, for regulating the temperature of the iiquids, while fermenting, substantially as herein specified.

3. In the production of brandy from the above-named ingredients, as necessary to secure success, we also claim the process of distilling in vacuo', 'substantiu'ily as and for the purposes herein described.

D. JAY BROWNE,

S-TEUBEN T. BACON.

Witnesses: WILLI M I. Town: ISAAC HULL Wmcmi'ic- 

